If there’s one type of food that I just cannot get enough of, it’s Tex Mex. I’m pretty convinced that it’s the first thing that made me fall in love with Texas. I’d go back in a heartbeat. Would I feel the same if they were big on something else, let’s say seaweed? Hmmm, maybe not.
Enchiladas are the lasagna of Tex Mex. You can put anything you want in these and make a new creation every time. I am not a huge casserole fan. If you follow my blog, you already know that. I do, however, love one pot meals and I’d say that this qualifies.
So, what do I dislike about making enchiladas? Or should I say, DID? The sauce. My confession right here. I always used the canned stuff and it made me cringe every time. I feel ashamed just throwing that out there and even more so, now that I know how easy it is to make the sauce.
In Wyoming, one of my clients used to make me jealous with her talk of homemade Mexican food. She was the real deal. Homemade tortillas, enchiladas, empanadas, and tacos. But they all sounded so much better with her Spanish accent. She was so inspiring. I just can’t believe it took me so long to try this on my own.
The only difficult part of this recipe is deciding how spicy you want it and how much salt fits your liking. Mine turned out spicy for me. My tolerance for spice is extremely minimal. I like to tell myself that I’m a super taster, my husband calls it weakness. I choose my reasoning.
Try this instead of the canned stuff, even if you just try it once, it will be worth it. Oh, and save some for a marinade for a dish later in the week – yum!
- 6 oz tomato paste
- 3 Tablespoons chili powder
- 1 Tablespoon white wine or red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon crushed red pepper
- 2 cups vegetable stock
- Mix everything in a medium dutch oven over medium heat
- Allow to simmer over medium heat for 5 minutes
- Remove from heat
- Use immediately keep for up to 5 days in the refrigerator